Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Vigilância Sanitária em Debate |
Texto Completo: | https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/308 |
Resumo: | Salmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don’t contains p-cymene or y-terpinene). Nisin in combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p≤0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety. |
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Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaiseAntibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaisePatógenosSegurança de AlimentosAntimicrobianosPathogensFood SafetyAntimicrobialsSalmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don’t contains p-cymene or y-terpinene). Nisin in combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p≤0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety.TÍTULO PT: Avaliação de atividade antibacteriana de nisina, óleo essencial de orégano, EDTA e sua combinação contra Salmonella Enteritidis para aplicação na maioneseSalmonella Enteritidis (SE) é um dos sorovares mais importantes associados a surtos de gastroenterite provocados por Salmonella no Brasil. A utilização de agentes antimicrobianos naturais pode ser um método alternativo de controle de SE. O efeito antimicrobiano de dois óleos essenciais de orégano (OEO1 e OEO2) a 0,1; 0,2; 0,5; 1,0 ou 2,0%, nisina (Nisaplin®) a 0; 6,25; 12,5 ou 25 ppm, ácido etilenodiaminotetracético (EDTA) a 0,0037; 0,0056; 0,0075; 0,0110% ou 0,0150 e suas combinações contra SE in vitro foi estudado para ser aplicado na maionese e na salada russa com a mesma maionese durante o armazenamento a 8º ou 30ºC por até 24 horas. Ambos OEO foram muito eficientes contra SE em todas as concentrações testadas, enquanto nisina ou EDTA não apresentaram efeito contra a SE. Dez componentes voláteis foram identificadas em OEO1 e OEO2, utilizando GC-MS-EI, e carvacrol foi o principal componente de ambas as amostras. OEO com maior efeito antimicrobiano tinha, além de carvacrol (61,66%), p-cimeno (15,95%) e g-terpineno (6,90%), apresentando maior halo de inibição comparado com o outro OEO. A nisina em combinação com OEO1 ou OEO2 tinha um efeito antagonista em todas as concentrações. A presença de nisina causou uma redução na atividade antimicrobiana de óleo essencial (p £ 0,05). A avaliação sensorial mostrou que os consumidores preferem 0,2% de OEO na maionese em vez de concentrações de 0,5 e 1,0%. Assim, OEO sozinho, com uma concentração de 0,2%, foi aplicado na maionese contra SE. A salada russa preparada com maionese adicionada de OEO em 0,2% (p/p) apresentou uma redução de SE quando comparado com salada russa preparado com maionese sem OEO. Esses resultados indicam que o uso de OEO como um bioconservador (antimicrobiano natural) caracteriza-se como uma barreira adicional para as Boas Práticas de Fabricação (BPF) e programa de HACCP (Análise de Perigos e Pontos Críticos de Controle), fundamental para a Segurança de Alimentos.Instituto Nacional de Controle de Qualidade em Saúde2016-02-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion"Peer-reviewed article""Artículo revisado por pares""Artigo avaliado pelos pares"application/pdfhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/30810.3395/2317-269x.00308Health Surveillance under Debate: Society, Science & Technology ; Vol. 4 No. 1 (2016): February; 83-91Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 4 Núm. 1 (2016): Febrero; 83-91Vigil Sanit Debate, Rio de Janeiro; v. 4 n. 1 (2016): Fevereiro; 83-912317-269Xreponame:Vigilância Sanitária em Debateinstname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZenghttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/308/294Copyright (c) 2016 Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia (Health Surveillance under Debate: Society, Science & Technology) – Visa em Debatehttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessSilva, Janine Passos Lima daSouza, Erika Fraga deModesta, Regina Celia DellaGomes, Izabela AlvesFreitas-Silva, OtnielFranco, Bernadette Dora Gombossy de Melo2023-06-27T15:16:43Zoai:ojs.visaemdebate.incqs.fiocruz.br:article/308Revistahttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebatePUBhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/oaiincqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br2317-269X2317-269Xopendoar:2023-06-27T15:16:43Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ)false |
dc.title.none.fl_str_mv |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
title |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
spellingShingle |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise Silva, Janine Passos Lima da Patógenos Segurança de Alimentos Antimicrobianos Pathogens Food Safety Antimicrobials |
title_short |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
title_full |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
title_fullStr |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
title_full_unstemmed |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
title_sort |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise |
author |
Silva, Janine Passos Lima da |
author_facet |
Silva, Janine Passos Lima da Souza, Erika Fraga de Modesta, Regina Celia Della Gomes, Izabela Alves Freitas-Silva, Otniel Franco, Bernadette Dora Gombossy de Melo |
author_role |
author |
author2 |
Souza, Erika Fraga de Modesta, Regina Celia Della Gomes, Izabela Alves Freitas-Silva, Otniel Franco, Bernadette Dora Gombossy de Melo |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Janine Passos Lima da Souza, Erika Fraga de Modesta, Regina Celia Della Gomes, Izabela Alves Freitas-Silva, Otniel Franco, Bernadette Dora Gombossy de Melo |
dc.subject.por.fl_str_mv |
Patógenos Segurança de Alimentos Antimicrobianos Pathogens Food Safety Antimicrobials |
topic |
Patógenos Segurança de Alimentos Antimicrobianos Pathogens Food Safety Antimicrobials |
description |
Salmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don’t contains p-cymene or y-terpinene). Nisin in combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p≤0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-02-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion "Peer-reviewed article" "Artículo revisado por pares" "Artigo avaliado pelos pares" |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/308 10.3395/2317-269x.00308 |
url |
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/308 |
identifier_str_mv |
10.3395/2317-269x.00308 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/308/294 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Nacional de Controle de Qualidade em Saúde |
publisher.none.fl_str_mv |
Instituto Nacional de Controle de Qualidade em Saúde |
dc.source.none.fl_str_mv |
Health Surveillance under Debate: Society, Science & Technology ; Vol. 4 No. 1 (2016): February; 83-91 Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 4 Núm. 1 (2016): Febrero; 83-91 Vigil Sanit Debate, Rio de Janeiro; v. 4 n. 1 (2016): Fevereiro; 83-91 2317-269X reponame:Vigilância Sanitária em Debate instname:Fundação Oswaldo Cruz (FIOCRUZ) instacron:FIOCRUZ |
instname_str |
Fundação Oswaldo Cruz (FIOCRUZ) |
instacron_str |
FIOCRUZ |
institution |
FIOCRUZ |
reponame_str |
Vigilância Sanitária em Debate |
collection |
Vigilância Sanitária em Debate |
repository.name.fl_str_mv |
Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ) |
repository.mail.fl_str_mv |
incqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br |
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1797042044000010240 |